Author: zambranoworld

Grilled Portobello Mushroom

This is a simple dish that works as an appetizer or as a main. The thickness of the shrooms gives you a juicy mouthful with every bite.

Ingredients:

  • Portobello tops
  • Garlic powder
  • Salt
  • Smoked Paprika
  • Onion Powder
  • Good Balsamic
  • Olive Oil (good stuff, not reg cooking stuff)

Prep

  1. Discard the stems.
  2. Place shrooms gills up on a baking sheet or anything large and flat
  3. Dose lightly with olive oil, think in terms of covering most of gills with oil.
  4. Sprinkle the salt, paprika, garlic and onion on the gills.
  5. Lightly drizzle balsamic on the gills, not too much.
  6. Flip over and coat the tops with olive oil
  7. Let marinate at room temp, 15-30-60 mins work

Grilling:

  1. Over medium heat, set gill side down for about 5-10 minutes, checking periodically to make sure that you aren’t burning them
  2. Flip over turn and heat to low and let roast for a good bit. Most of the cooking happens this way.
  3. Check periodically, when they start to soften and juice pools up in middle they are done. You don’t want mush. Given they are different sizes, you will want to utilize the top rack for the smaller ones at some point to get them all on the same page.

DONE

Dry Aged NY in Red Wine Sauce

This is a red wine sauce for any steak but its ideal for a dry aged NY Steak when being used as an appetizer. Huge burst of flavor.

For the steak. Simple but key.

Dry aged is paramount, its a different food group entirely. Anyone who carries dry aged, is aging themselves. You will want them to cut for you. A 2″ thick cut is critical for maximizing the texture profile. The sauce is for 2 steaks.
Bring the steaks to room temp or at least not cold, an hour or so out of fridge.
Salt and pepper
Put in toaster oven at 185 degrees ish for 7-9 min each side. You are trying to warm it, not cook it.
Take out and dry well and hit it with more salt and pepper.
Get your cast iron smoking hot, or whatever you use to sear. Add your oil, I use olive but a higher temp oil is even better.
Sear on each side for 3 – 5 min to get a crust, do the poke test for doneness.
Let rest then move your attention the the sauce, which will be made in the same pan

For the Sauce:

Ingredients
1 to 2 tablespoon drippings from steak
1 Tablespoon minced garlic
¼ cup minced shallots
1 cup red wine
2 Tablespoons balsamic vinegar
2 sprigs fresh thyme plus more for garnish
1 cup beef stock
2 Tablespoons butter

Reserve 1 Tablespoon steak drippings from your cooked steak in the pan over medium heat.There will be extra oil, try to get rid of it without getting rid of the love.
Heat back up, then, add garlic and shallots and saute, stirring until tender, about 2+ minutes.

Add the wine, beef stock, balsamic vinegar, and fresh thyme sprigs. Bring liquid to a rapid simmer over medium heat. Turn heat down and let it reduce for a while. A good 7-10 mins. You will know when its ready,

Remove the thyme from the sauce and turn the heat to simmer. Whisk in 2 Tablespoons butter. Season with salt and pepper if desired.

Cut the the thin fat edges off of the steak and slice the steak very thin against the grain. Lay out on a platter and drizzle sauce on but make sure to keep enough so everyone can go to town drenching on their own.

Do’s: dry age, high heat.
Dont’s: pull off the sauce to soon, must reduce

Burger Seasoning (Ox Roast)

This is the shit. A take on the Ox Roast seasoning used to make burgers back in the day on the Sonoma square. Mix into your burger prep liberally, you will figure out your amt over time. For testing just fry a touch in a small skillet before committing to grilling for your guests.

Just mix it all together. This makes about 4 typical seasoning containers.

  • 4 tbsp fine white pepper
  • 6 tbsp hickory smoked salt (alder works if you cant find)
  • 2 tbsp kosher salt (or use all hickory and no kosher)
  • 2 tbsp. + 2 tsp garlic powder
  • 2 tbsp parsley flakes
  • 2.5 tbsp smoked paprika
  • 2 tbsp + 1 tsp curry
  • 5 tsp thyme
  • 4 tsp tarragon
  • 4 tsp oregano
  • 2 tsp celery seed (ground)

Smoked Juicy Swordfish

A great way to make Swordfish. You need a smoker, I have a rectec 700. Most of us don’t order Swordfish when we are out because it always comes out a bit chewy. Still tasty but a bit carnivorous. When you smoke over very low heat you get to control the temperature which means you get to have a moist managed fish. This recipe is in beta, so if you are one of my 4 million Instagram followers, check back often.

Ingredients:

  • 1 thick swordfish steak
  • Top shelf olive oil, use your salad olive oil
  • Steak Rub, like a Montreal or any flavorful rub that isn’t a rib/bbq rub
  • Smoker and pellets (I used cherry pellets)

The Process:

  1. Rub kind olive oil on both sides of the steak
  2. Put on rub, not too much… its fish. Let sit for an hour or more in fridge
  3. Heat smoker to 205
  4. Place in smoker, insert meat probe in largest part of steak
  5. Smoke it until it reaches 110
  6. Move it to your grill, which you should have cranked
  7. Sear the fish on both sides, maybe 2 min each side
  8. Put back on smoker, insert meat probe
  9. Pull the fish at 125 and let sit for 5-10 minutes 
  10. Serve with your favorite creamy chipotle-like ‘dressing’

Do’s:

  • Thick piece of fish
  • Hot grill for searing at end

Don’ts:

  • Overcook. If you do, go back to the restaurant and eat their swill

 

Edible Gold (kinda smoked salmon)

This is the best piece of food imaginable. A juicy succulent salmon that makes it hard to eat salmon any other way. It’s not classic smoked lox, it is a super moist yet fully cooked piece of fish. 

Sui generis. 

All it takes is skin off salmon and a teriyaki glaze. 

  1. Put salmon in marinade for an hr. 
  2. OR
  3. The Knepper method is to not marinade it, rather just brush it with a thick glaze just before putting in.
  4. Preheat smoker to 225
  5. I used to use planks but not necessary. Just on a raised grill.
  6. Smoke to 120 internal temp, takes about an hour
  7. Let sit a good 10 minutes before serving.

Places you need to see/visit in Glen Ellen

Wineries:

  1. Benzinger: a walk from you and just a gorgeous setting. Bio-dynamic wines and worth going to the reserve tasting. The family sold it but have heard the wines are still as fabulous.
  2. Hamel Wines: a must if you can schedule a tour. The library tasting is amazing too. They may already be booked up but worth trying. Definitely one of our favorites. If you want, drop our name and see if that helps….we have been loyal wine members and used to do events there.
  3. Repris: another amazing experience and definitely need to schedule a visit vs. just a walk in. On the level of Hamel and the setting is spectacular.
  4. Talisman wines: need to set up a tasting. This is situated right downtown in a small building. Amazing pinos. We have been on again off again members because they’re so good.

Food:

  1. Yeti – amazing nepalese food and should have awesome vegetarian dishes too. They have gorgeous outdoor seating now too.
  2. Glen Ellen Star: great grilled veggies and pizzas. Very much a scene so make reservations. 

Random

  1. Wine Country Chocolates: Started by a mom and daughter and their main facility was in GE (not sure anymore). They have a retail store in GE. You won’t be disappointed. I love the rocky road chocolate.
  2. Glen Ellen Village Market. Love, love, love. What’s not to love about a grocery store. It’s owned and operated by someone who ❤ GE. People that work there love it too…food is off the hook and some of their  prepared dressings and sauces, like tomatillo, are awesome. Great vibe all around. 
  3. Our first office was in this building.… across from the GE Market. Had our initial office in a former wine storage closet and made it to the bigtime when we expanded upstairs. 
  4. Jack London Park: You’ll love everything about this place. Soulful! Not dog friendly.
  5. Sonoma Valley Regional park – Nice hikes everywhere and dog friendly.

 

Scallops

INGREDIENTS

  • 2 tablespoons olive oil
  • 1 1/4 pounds (600 grams) scallops
  • 2 tablespoons unsalted butter, divided
  • 4-5 large garlic cloves, minced (or 1 1/2 tablespoons minced garlic)
  • Salt and fresh ground black pepper to taste
  • 1/4 cup dry white wine
  • 1 cup heavy cream
  • 1 tablespoon lemon juice
  • 1/4 cup chopped parsley

INSTRUCTIONS

  1. Thoroughly pat dry with paper towels.
  2. Heat olive oil in a large pan over medium-high heat until hot and sizzling. Add the scallops in a single layer  
  3. Season with salt and pepper to taste and fry for 3 minutes on one side (until a golden crust forms underneath), then flip and fry again for 2 minutes until crisp, lightly browned and cooked through (opaque). Remove from skillet and transfer to a plate.
  4. Melt 2 tablespoons of butter in the same pan, scraping up any browned bits left over from the scallops. Add in the garlic and cook until fragrant (1 minute)
  5. Pour in wine and bring to a simmer for 2 minutes or until wine reduces by about half. Add cream and allow to simmer until slightly thickened.
  6. Remove pan from the heat; stir in lemon juice and add the scallops back into the pan to warm through slightly and garnish with parsley

Tomato chicken with anchovy

  1. 2.5 lbs of skin on chicken thighs
  2. Salt and freshly ground white pepper to taste
  3. 2 tablespoons olive oil
  4. 2 tablespoons butter
  5. 6 tablespoons finely chopped shallots
  6. 2 teaspoons finely chopped garlic
  7. 4 teaspoons finely chopped fresh tarragon, or 2 teaspoons dried tarragon
  8. 4 ripe plum tomatoes cut into small cubes + 14 oz canned tomatoes, drained and chopped)
  9. 1/4 cup red wine vinegar
  10. 1/2 cup drained capers
  11. 1 cup dry white wine
  12. 1 tablespoon anchovy paste
  13. ¼ cup chopped fresh parsley leaves

  1. Sprinkle the chicken with salt and pepper. Heat the oil and butter in a heavy-bottom skillet. Add the chicken and saute over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.
  2. Add the shallots and garlic around the chicken. Cook briefly; add the tarragon, tomatoes, vinegar, capers, wine and tomato paste. Stir to dissolve the brown particles adhering to the bottom of the skillet.
  3. Blend well, bring to a boil
  4. Remove chicken and sear in separate skillet
  5. Put back in pan and then cover and simmer for 9 minutes. (or til done but not overcooked)
  6. Sprinkle with parsley and serve.

Baked Cod

One of my favorite baked fish dishes

  1. Bunch scallions, green and white parts separated
  2. 3 tablespoons extra-virgin olive oil, plus more for drizzling
  3. Fine sea salt and freshly ground black pepper
  4. 1.5 lbs boneless, skinless cod fillets 
  5. 1 ½ teaspoons soy sauce
  6. 1 teaspoon fish sauce
  7. ⅔ cup plain Greek yogurt
  8. ⅔ cup finely chopped Persian or English (hothouse) cucumber
  9. 1 tablespoon minced fresh dill or mint
  10. 2 teaspoons fresh lemon juice, plus more for serving
  11. 1 garlic clove, finely grated or mashed to a paste
  12.  Red-pepper flakes
  13.  Flaky sea salt, for serving
  1. Heat oven to 450 degrees. Mince enough of the scallion greens to equal 2 tablespoons and reserve. Halve remaining scallion whites and greens lengthwise to make ribbons. Place scallion ribbons in a bowl and toss with 1 tablespoon oil and a pinch of salt; set aside. 
  2. Season cod with salt and pepper, and place on a rimmed baking sheet. Drizzle cod with a little oil, soy sauce and fish sauce. Transfer to the oven and roast, 2 minutes. Add scallion ribbons to the baking sheet, spreading them out in one layer around the fish, and roast until the fish is opaque in the center and golden at the edges, and scallions are browned in spots, 6 to 10 minutes.
  3. While fish roasts, make the sauce: In a small bowl, mix together remaining 2 tablespoons olive oil with 1 tablespoon minced scallion greens, the yogurt, cucumber, dill, lemon juice, garlic and salt and pepper to taste.
  4. To serve, arrange cod and scallions on serving plates and squeeze lemon over the top. Dollop yogurt sauce over with cod and garnish with remaining scallion greens, red-pepper flakes, more black pepper, and sea salt, if you like.

Do: use a lot of sauce

Don’t: overcook the fish

Dry wings

Best wings ever.

Ingredients:

  • Chicken party package (comes with wings and drummies) can get at Safeway 
  • Dry seasoning of choice
    • Basic – Salt & Pepper
    • Other – paprika, cayenne pepper, chili powder, garlic powder, cumin)
  • Olive oil
  • Oven temp – 400
  • Cooking time – total 35-40 min

 

  1. Remove wings from package and dry with paper towel and place on cookie sheet with paper towel under and on top.  Let sit in fridge for a bit to get nice and dry
  2. Take out and blot again with paper towel
  3. Put in bowl with and coat very lightly with olive oil
  4. Add seasoning and rub in good and let sit for a bit (30 min or so then add a bit more if desired)
  5. Preheat oven to 400
  6. Place foil on bottom of a large baking sheet for grease to drip and ease clean up
  7. Get cooling rack and place on baking sheet and place wings and drummies on the rack (top side up)  a bit above bottom of baking sheet
  8. Bake for 20 min then flip
  9. Bake for 10 min more
  10. Broil for 2-3 min (make sure the rack isn’t too close to the broiler or will burn…watch closely)
  11. Flip and boil for 2-3 min on the original side

Since these are basic, ideally you use several dipping sauces: Like BBQ, Ranch and Buffalo.